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Restaurant Makes A Move

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By KENNETH KNIGHT

kknight@tampatrib.com

Published: February 25, 2009

NEW TAMPA - For more than 30 years, Kosta Vretas was a staple of Brandon's restaurant scene.

His restaurant, Romano Greek Salads and Subs at 901 W. Brandon Blvd., was one of the oldest eateries in town. The restaurant forged its place in history as one of the oldest family-run businesses in the Tampa Bay area.

Then Vretas bought a house in Tampa Palms.

The affable shop owner said he dreaded the 38-mile round-trip commute on Interstate 75.

"I got sick of the traffic," Vretas said.

He wanted to work closer to home.

Convinced his business plan would work in New Tampa, Vretas sold the Brandon restaurant and began spying locations along Bruce B. Downs Boulevard.

He settled on a storefront sandwiched between a Doctor's Walk-in Clinic and a Tire Choice store in a new strip center at 20685 Bruce B. Downs Blvd., just south of County Line Road.

With the opening of Romanos Cafe on Feb. 9, Vretas launched a new dining experience in New Tampa, offering a hearty combination of Greek and Italian dishes in a casual setting.

The menu is stuffed with an array of appetizers, salads, soups, gyros, pitas, sandwiches, entries and desserts.

"We are famous for our unique Greek salads with special dressing," said the son of Greek immigrants who grew up in Romania.

After spending most of his life in the restaurant business, Vretas, 51, said his passion for detail - fresh flowers on every table - and the attention he gives to serve quality meats, vegetables and produce haven't changed.

Everything is homemade, a tradition that goes back even longer when Vretas and his older brother opened their first restaurant in Temple Terrace.

"Everything is made from scratch," said Christina Oprea, the restaurant cashier. "The chicken soap today, somebody made it from scratch."

Vretas drives home the point on the menu. It reads: "We use no additives, preservatives or enhanced flavor, and every item on the menu is made to order." The waitresses - Sonya Walters, Debbie Trahanas and Raluca Terhes - have the line down cold.

At work, Vretas spends most of his time in the kitchen, standing next to cook Angelo Trahanas. Their moves are precise, similar to a dance. They coordinate orders that come in and plates of food that go out.

The kitchen door swings open to a 78-seat dining hall under a high ceiling that supports dangling ceiling lights and hanging baskets. A collection of paintings fashioned with price tags hugs the freshly painted walls. Vretas said a friend asked him to display the artwork on consignment.

On a visit last week, the three waitresses patiently waited for the lunchtime crowd to arrive. Their pace quickened as the flow of customers began to build shortly before noon.

Among the guests were Mike and Kathy Dochstader of Lutz. Mike Dochstader had driven over to have lunch with his wife, who works nearby. Lorilee Bell of Cross Creek sat a few tables away, digging into a salad.

Vretas said his mission was to establish a solid customer base in his new community similar to the one he enjoyed in Brandon. He hopes offering a selection of lunch and dinner specials as well as a complimentary glass of wine with dinner will be a step in the right direction.

The restaurant is open for lunch and dinner six days a week. The doors open at 11 a.m. for lunch and close at 9 p.m. Monday through Wednesday and 10 p.m. Thursday through Saturday.

"I have never worked on Sundays in my life," Vretas said. "You need to refresh yourself."

Vretas said he plans to enjoy living and working in New Tampa.

Opened for only a week, Vretas had no complaints.

"It's pretty good," he said of customer traffic, "slowly but surely."

ON THE MENU

Some of the Greek specialties include:

Souvlaki platter - An open face sandwich with onions, tomatoes and tzatziki sauce

Moussaka - Layers of sliced potatoes, eggplant and seasoned beef topped with bechamel sauce

Dolmades - Stuffed grape leaves with beef, rice and herbs, served with lemon sauce and vegetables.

Spanakopita - Spinach, feta and scallion strudel

Taramosalata - Greek caviar and pita

Among the Italian dishes are chicken riganati, veal parmigiana, chicken Marsala, lasagna, manicotti, baked ziti, cheese ravioli, stuffed shells, fettuccini Alfredo and fettuccini primavera.

Reporter Kenneth Knight can be reached at (813) 865-4842.

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